-
It is a sunny morning on my cheat day from workout, and I have RAISIN WHITE BREAD instead of WHOLE WHEAT bread in stock!! Perfect timing to finally try the air-fry French Toast recipe that I have long saved in my YouTube “watch later” playlist. Honestly, who does not like the deep fried French Toast, especially the Hong Kong style with rich amount of peanut butter, condensed milk, honey running across, and a giant chunk of salted butter that is so heavy to crush and leave a dent on the fluffy toast?
-
Sesame layered pancake is one of the three most popular snacks/street food from Beijing. Its cooking process, especially the rolling out dough, spreading paste and rolling back tightly steps, are very similar as the Jewish babka I made last time. After all, this is the necessary step to include any paste throughout the dough! Baking/cooking techniques on different lands shares similarity is very interesting, human nature and human intelligence are from the same species 🙂
-
Seaweed is believed to be able to lower cholesterol level, provide protective antioxidants, along with other benefits described here. Besides making Korean beef seaweed soup, I decided to cook pork short rib soup with corn and seaweed. The video attached shared many tricks on how to make the rich broth from pork short ribs and get rid of the stickiness, fishiness of seaweed and I have translated those tricks in the QUICK TAKEAWAYS section; they apply to other soup dishes with pork, seaweed as well!
-
Chive Pocket’s thin, crispy skin is able to hold rich variety of ingredients: chives, scrambled egg, vermicelli noodle, shiitake mushroom, dried shrimps and dried scallops. 宰相肚裏能撐船? Besides Chive Pocket’s recipe, I also looked into the different ways (various water temperatures) to make dough and how they are used for 5 different ways to cook dough for Chinese cuisines.
-
I have friends who really like a Sesame Spicy Noodle from a Szechuan restaurant in San Francisco, which is especially flavorful a LOT of sesame paste, at the same time SUPER spicy with excessive chili flakes! To replicate it at home, I tried to make Spicy Sesame Noodles with Tahini and hand-pulled noodles, of course any noodle will do!
-
Every now and then, I will crave for chicken feet, especially when I want to grind my teeth like a cat (which is why I rarely de-bone it ahead of time, I like to pick out bones by myself! That’s the best part) :). It is also a great snack for watching shows! Eating chicken feet, snuggling in the warm, comfy blanket and enjoying a good show, what a life!! Chicken Feet can either be called chicken feet 鷄爪 or phoenix feet 鳳爪 in menu, as phoenix is regarded as a precious animal and “higher” class than chicken 😀
-
The leftover half duck from previous post “Shiso braised Duck” was made into Cantonese Five-Flavor Duck. Five flavors are: fragrant, spicy, sweet, sour, umami 香、辣、甜、酸、鮮. Five-flavor duck recipe is very straightforward — mix sauce, stir fry duck till skin becomes golden, cook for long time over low heat.
-
I got a whole raw duck the first time and dissected it the first time. First duck recipe to share is Cantonese Shiso braised duck 粵菜 紫蘇燜鴨. In this dish, shiso leaves help get rid of the strong taste of duck and brings in extra flavor. Shiso leaves are also commonly used in stir-fry with snails, another common Cantonese street food appearing in alleyways in the snail season of late Summer and Fall.
-
Popcorn chicken is a classic street food in Taiwan, and absolutely exists in almost 90% boba shops’ menus. However, my love for popcorn chicken constantly fights with the fact that these yummy pieces have been deep-fried in hot oil…! I have tried popcorn chicken using both oven and air-fryer. Now I am sharing my modified recipe to make “healthy”, easy, juicy, yummy popcorn chicken using air-fryer and the reasons for the use of milk in spice mix, the use of baking powder, baking soda, mochiko, tapioca flour in flour mix.
-
Found this recent trend — Youtiao with Sesame Mochi, getting its fame from Jiangxi Province 江西小吃 to the rest of China. It is easy to make, IF you have Youtiao (I got mine from Asian grocery) or are patient to make ones or are innovative enough to substitute with donuts. The combination of sweet, crunchy sesame, peanut mix, on top of hot, soft mochi, wrapped by fresh, crispy Youtiao, is quite amazing and unexpected!!
